Description
Indulge in this creamy and rich Keto Coffee Cheesecake, perfect for those following a low-carb lifestyle. Featuring a buttery almond flour crust and a smooth coffee-infused cream cheese filling, this dessert is topped with sweetened whipped cream and a dusting of cocoa powder for an elegant finish.
Ingredients
Scale
Crust
- 1 ½ cups almond flour
- ¼ cup powdered sweetener (e.g., erythritol or monk fruit)
- ¼ cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- ¾ cup powdered sweetener
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons instant coffee dissolved in 1 tablespoon hot water
Topping
- ½ cup heavy whipping cream
- 1 tablespoon powdered sweetener
- ½ teaspoon vanilla extract
- Unsweetened cocoa powder for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease an 8-inch springform pan to prevent sticking.
- Mix Crust Ingredients: In a bowl, combine almond flour, powdered sweetener, and melted butter. Stir until the mixture becomes crumbly and evenly combined.
- Form Crust: Press the crumbly mixture evenly into the bottom of the prepared pan forming a uniform crust layer.
- Bake Crust: Bake the crust in the oven for 10 minutes, then remove and let it cool completely to ensure it sets properly.
- Beat Cream Cheese Mixture: In a large bowl, beat the softened cream cheese with powdered sweetener until the mixture is smooth and free of lumps.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter.
- Mix in Remaining Filling Ingredients: Stir in sour cream, vanilla extract, and the dissolved instant coffee until the filling is well combined and uniform in flavor.
- Pour Filling over Crust: Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula for even baking.
- Bake Cheesecake: Bake for 40 to 45 minutes, or until the center is mostly set but still slightly jiggly to ensure creamy texture.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool gradually inside the oven for 1 hour to prevent cracks.
- Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight so it firms up completely before serving.
- Prepare Topping: Whip the heavy whipping cream with powdered sweetener and vanilla extract until soft peaks form for a light, fluffy topping.
- Add Topping and Garnish: Spread the whipped cream over the chilled cheesecake and dust lightly with unsweetened cocoa powder for added flavor and presentation.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- You can substitute the powdered sweetener with your preferred keto-friendly sweetener, adjusting quantity to taste.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
- Use a springform pan for easy removal and clean edges.
- For a stronger coffee flavor, increase the instant coffee slightly but avoid making it too bitter.
